2. Cut the fishbone into 3cm long segments, put it in boiling water with the fish head, fish tail and fish, simmer for 1 min, remove the fishbone for later use, and put the fish head and fish tail on both sides of the open hearth.
3. Fish fillets grow into pieces with a width of 4cm, add 2g of salt, 2g of monosodium glutamate, egg white and wet starch for sizing, marinate for 10 minute, take out and put in boiling water, simmer for 0.5min, and take out and control the water; Simmer the Meretrix meretrix in boiling water for 1 min, then take it out and control the water.
4. Add salad oil into the pot, add yellow pepper sauce, wild pepper, minced garlic and millet, stir-fry to 40% heat, add fresh soup, season with the remaining salt, monosodium glutamate, chicken essence and pepper, put the fish bones into the fire, take them out and put them in a glass open furnace, then cook the clams in the fresh soup for 2 minutes, and take them out and put them in a flat furnace.
5. Put the smooth fillets on the fish bones and pour the soup from the pot on the table.